Healthy Chicken and Vegetable Soup

Ingredients

• Chicken breasts: 2 boneless, skinless (about 1 lb)

• Olive oil: 2 tbsp

• Yellow onion: 1 medium, diced

• Carrots: 3 medium, sliced into rounds

• Celery stalks: 3, sliced

• Garlic: 3 cloves, minced

• Chicken broth: 6 cups

• Broccoli florets: 1.5 cups, chopped into small pieces

• Cabbage: 1.5 cups, chopped

• Diced tomatoes: 1 can (14.5 oz), undrained

• Dried oregano: 1 tsp

• Dried thyme: 1/2 tsp

• Salt and black pepper: To taste

• Fresh parsley: 2 tbsp, chopped (for garnish)

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.

2. Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried thyme, salt, and black pepper. Cook for about 1 minute until fragrant.

3. Simmer with Broth and Chicken: Pour in the chicken broth and add the canned diced tomatoes along with their juices. Submerge the raw chicken breasts directly into the liquid.

4. Cook the Chicken: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15–20 minutes or until the chicken is cooked through and tender.

5. Shred the Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat, then return the shredded chicken back to the soup pot.

6. Add Veggies: Toss in the chopped broccoli florets and chopped cabbage. Simmer uncovered for an additional 6–8 minutes until the vegetables are tender.

7. Serve: Garnish with fresh parsley and serve hot!